Garlic-Roasted Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy, oven-roasted chicken thighs flavored with garlic and herbs, served alongside caramelized sweet potatoes and crispy Brussels sprouts. This american-inspired whole30 (whole30, gluten free) ready in about 60 minutes pairs trimmed and halved Brussels sprouts, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 peeled and cubed medium sweet potatoes and 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Arrange the sweet potatoes and Brussels sprouts on a large rimmed baking sheet in a single layer and roast for 15 minutes.
  3. Step 3: Meanwhile, pat 6 bone-in, skin-on chicken thighs dry with paper towels. In a small bowl, mix 2 tbsp olive oil, 6 minced garlic cloves, 2 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme, 1 tsp sea salt, and 1/2 tsp black pepper.
  4. Step 4: Rub the garlic-herb mixture all over the chicken thighs, including under the skin.
  5. Step 5: After the vegetables have roasted 15 minutes, remove the baking sheet from the oven and create space to place the chicken thighs skin-side up among the vegetables.
  6. Step 6: Return the baking sheet to the oven and roast everything for another 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
  7. Step 7: Let the chicken rest for 5 minutes before serving alongside the roasted sweet potatoes and Brussels sprouts.

Equipment for this recipe

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Frequently asked questions

How long does Garlic-Roasted Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Roasted Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.

Can I substitute ingredients in Garlic-Roasted Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic-Roasted Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Garlic-Roasted Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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